Oct 10, 2012

Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.

You can even add a little color to your plate by choosing a hue other than white—cauliflower now comes in a variety of colors from orange to green to purple. Not only does it contain disease-fighting antioxidants, but it also offers a healthy helping of vitamin C, folate and fiber.

Makeup!

A few weeks ago, I traded in my apron for some heels and slimming jeans as part of a photo shoot for Jones New York.

I was transformed from by the magic of Gregg @greggmakeupnyc who's celebrity list is quite extensive, I knew I was in good hands.

I've been on sets of photo shoots before because pre-skinnytaste I worked as a graphic designer, but Getting to sit in the hair and makeup chair, and having a stylist dress me was a whole lot more fun!

You can see the final image below, I am wearing their slimming denim jeans with a pretty blouse. This was part of an online campaign where they photographed three other bloggers; a chef, a decorator and a stylist.

This was so much fun, and quite different than spending the day in my kitchen. And what's a girl to do in NYC when all dressed up, with their hair and makeup done? Go shopping of course! I stopped for lunch, and did some prop shopping before heading to the Union Square Greenmarket where I picked up a beautiful head of cauliflower.

After a day in the city, I was happy to get home to my family and make them a delicious meal – Garlic Lover's Roast Beef with this roasted cauliflower, the perfect ending to a great day.

Preheat oven to 450°F. Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper. Bake until tender and browned, about 22 - 25 minutes, tossing every 6-8 minutes.

Meanwhile, heat a medium-sized skillet over medium heat. Add the oil, then the onion and sauté about 3 minutes, stirring occasionally. Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn. Turn off heat and stir in the thyme. When cool, add asiago cheese.

When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.

Lucinda Scala Quinn kept going on about the taste of roasted cauliflower on her "Mad Hungry" show. We finally tried it a while ago. The taste is just SO different! I want to try your recipe now too. I think the topping would take it up another notch. I just have to wait until Sunday when I go shopping to get the cauliflower and cheese. Did you use the soft or hard (aged) asiago?

Hi Gina. HUGE congrats on all of your success! I LOVE the photo, you look great. You site is absolutely one of the best, and I'm thrilled you are recognized as the stellar food blogger that you are. Best wishes to you from me in Vancouver.

I love roasted cauliflower. Recently I have been roasting it for about 15 min, then tossing with buffalo sauce and cooking for another 5 minutes or so. It is awesome for those who like buffalo chicken bites! Make a great side.

Love this recipe! I'll make it this weekend with fresh cauliflower (hopefully purple or orange) from the farmers market. Your photo is a winner, too. But please tell me you aren't one of those women who actually can shop all day with heels like that on your feet!

YUM! My favorite Mediterranean food restaurant has a roasted cauliflower that is seriously my favorite thing they offer, no lie. The bread crumbs you added are making me swoon - we'll be trying this soon! And lookin' gooood, Ms. Jones New York. :)

Gina, it is so fun to watch you become famous!! I have been following you for a few years now and can't wait for your cookbook to come out. You look great in the pictures and thankis for another great recipe.

I was going to make your healthy chicken Parmesan tonight for dinner, however, my husband is begging for me to make your stuffed buffalo chicken recipe - even though we just had that 2 nights ago! I think he's hooked! Thank you for providing recipes I don't feel guilty cooking for my family! We love them all! :-)

Mmmm... Just finished nearly the whole cauliflower myself! I use Parmesan cheese instead of the asiago as I had some in my fridge already and may have added more garlic than called for ( love roasted garlic), I will definitely be sweating it out tomorrow :) Thanks again!

Hi, I really admire and adore all of your recipes, but I need to ask you how big is one cup, I'm from Czech republic so I don't know how many grams of, for example, this Garlic Roasted Cauliflower are in one portion (one cup)

GINA!! I love this! I have always wondered what your days are like! I am so inspired by you! Thanks for your awesome recipes! I would love to hear more about your "regular" days and workouts and how you work it all in!

Congratulations!!! All of your success is well deserved. You have made many people like myself realize that you don't have to sacrifice flavor while eating healthy. THANKS!! Can't wait for the cookbook. ;)

Hi Gina! I just made this for dinner with some roastbeef and a green salad and only substituted the asiago cheese (since I don't get it in Germany) with parmesan cheese and to be honest - there was no need for meet or anything else since the cauliflower was sooo good! And yes - you look gorgeous!

I made this for dinner last night and it was delicious! One tip for everyone...don't use the really fine bread crumbs. I think it would have been better if they were chunkier...maybe a little more like panko.

Every recipe I've ever made of yours has been amazing. So easy to follow and the pictures are so attractive. Speaking of attractive, you are one hot mama! When your cookbook comes out I am buying it for every person I know. You make healthy meals fun.

You looked great in the photo Gina -- your recipes are working, keeping you slim and gorgeous! I have a question about this recipe and wonder if I did something wrong. When I tossed the cauliflower with the breadcrumbs, none of them stuck, so my veggie was bald on the plate with a bunch of crumbs spooned over the top (delicious, but didn't look as pretty as yours). Help please!

Great photos! And this recipe was awesome! I made it for my family and they loved it. I've never picked up a cauliflower at the store because of a childhood full of velveeta covered "white broccoli." Thanks for reintroducing me to it!

This was AWESOME made it tonight. Thought I might even get my husband to change his mind about Cauliflower....but no chance. I LOVED it though and am sharing it on weight watchers and with my recipe swappers :-) Thanks!